Corn and Cherry Tomato Salad

4 ears corn, soaked in cold salted water for 1 hr, then cut kernels off cobs

1 ¾ lb. sungold tomatoes, left intact

16 basil leaves, preferably purple, each leaf torn into a few pieces

unsalted butter

ground cumin, to taste

Coarse sea salt

Fresh black pepper

Melt butter, enough to thickly coat the bottom of a heavy skillet. Add corn kernels, tomatoes and cumin to pan. Cook until tomatoes begin to burst. Stir in basil leaves and season with salt and pepper to taste.

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Hey, if by chance you notice we haven't written any blog entries in a while, it doesn't mean we're not thinking about you, it's just there was this harrow to fix, and some beets to plant, and Henry the goat got out and was munching a pear tree, and then Oona saw that the asparagus was coming up . . .

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